Likama Roasted Salmon With Cabbage Salad

By Nargisse Benkabbou

Published June 24, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(571)
Comments
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Traditionally used to season tagines, roasts or grilled meats, likama (meaning spices in Moroccan Arabic) combines common spices like cumin and coriander with the warmth of ginger and paprika for a touch of sweetness. In this recipe, likama is used as the main seasoning to coat a salmon fillet for a burst of Moroccan flavor that pairs beautifully with a fresh, quick and crunchy cabbage salad. This meal is ready in under 30 minutes, but the salmon can be marinated, if desired, for extra depth of flavor. The snappy salmon and salad can be enjoyed on their own; for a more filling option, feel free to add rice or quinoa.

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Ingredients

Yield:6 servings

FOR THE SALMON

  • 3 tablespoons olive oil

  • 2 garlic cloves, minced or pressed 

  • ¾ teaspoon fine sea salt 

  • ½ teaspoon ground ginger 

  • ½ teaspoon ground turmeric 

  • ½ teaspoon sweet paprika 

  • ½ teaspoon ground cumin 

  • ½ teaspoon ground coriander 

  • ¼ teaspoon ground white pepper or black pepper

  • Whole nutmeg, for grating (or ⅛ teaspoon ground nutmeg)

  • 1 (1 ½-pound) skin-on salmon fillet

FOR THE CABBAGE SALAD

  • 2 ½ tablespoons olive oil

  • 1 ½ tablespoons lemon juice 

  • 1 teaspoon honey

  • ½ teaspoon fine sea salt

  • ¼ teaspoon ground white or black pepper

  • 2 cups very thinly sliced green cabbage

  • 2 cups very thinly sliced red cabbage

  • 1 cup roughly chopped cilantro leaves and tender stems

FOR SERVING

  • 2 tablespoons toasted almond slices (optional)

  • 2 lemons, sliced into wedges

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

11 grams carbs; 62 milligrams cholesterol; 409 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 3 grams fiber; 530 milligrams sodium; 25 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Make the likama: In a small bowl, combine the oil, garlic, salt, ginger, turmeric, paprika, cumin, coriander and white pepper. Using a microplane (or the finest surface on your grater), grate the nutmeg 12 times over the bowl. Stir the mixture until mostly smooth.

  2. Step 2

    Line a baking sheet with parchment paper or foil. Pat the salmon dry with paper towels and place it skin-side down on the sheet. Pour the likama mixture over the salmon, spreading it so all sides of the salmon are evenly coated. (Before roasting, cover and marinate the salmon in the refrigerator for up to 24 hours, if desired.)

  3. Step 3

    Place the salmon on the middle rack of the oven and roast 12 to 15 minutes, until cooked through and the salmon flakes easily with a fork. (The cooking time may vary depending on the thickness of your fillet. Decrease the time if you prefer salmon that is cooked medium to rare.)

  4. Step 4

    While the salmon roasts, make the cabbage salad: To a large bowl, add the oil, lemon juice, honey, salt and pepper; stir until well combined. Add the green cabbage, red cabbage and cilantro and toss to combine. Taste and adjust the seasoning with more salt if desired.

  5. Step 5

    Remove the salmon from the oven and top with the cabbage salad and toasted almond slices, if using. Serve with lemon wedges for squeezing over the salmon and any extra cabbage salad on the side.

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Ratings

5 out of 5
571 user ratings
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Comments

François Dionne

Simple to make and excellent. I used rainbow trout instead of salmon and increased the oven temperature to 400. Since this was just for two people, I used green cabbage only, and I added a grated carrot for colour.

Craig Werle

The first time I made this I forgot to add the oil so the salmon was rolled in a dry rub with garlic. It was so good we made it again the same week this time I read the recipe and added the oil. The flavor was not as strong.

ExDC

I made this exactly as written and it is a keeper! I used sockeye salmon, but coho, a bit tastier, would have been even better. Even though the fish marinated 18 hrs, it would have been a bit bland without almonds or extra lemon, but the salad punched up the salmon perfectly. The citrus and cilantro are crucial. Without that salad, I'd probably add harissa, or chili crisp, or the like to the salmon spices. A piquant selection of savory pickled veg would also be nice instead of just cabbage.

JDH

As others have noted its a bit bland. Even the slaw in my opinion wasn’t very flavorful. Disappointed!

AJ

Great recipe and easy to make. I'll try other people's suggestion of leaving out the oil and making the spice mix into a rub. Even with adding some harissa and letting it marinate overnight, the flavor for the fish was a little lacking. Leftover fish is great cold the next day mixed in with the salad.

Rahul

Fantastic!

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